Rabbit in sour cream. Recipe for cooking in the oven in a sleeve, multicooker, cauldron, in a frying pan. Stewed rabbit with potatoes Cooking rabbit in a cauldron: recipe with cream and white wine

Stewed rabbit with potatoes is a hearty but light second course. Rabbit meat can easily replace the usual chicken, beef and pork in the diet. It is delicate in taste and very healthy. Today we will figure out how to cook rabbit and what to pair it deliciously with.

Rabbit stewed with potatoes in cream is a classic version of preparing rabbit meat. The dish turns out aromatic, and the meat melts in your mouth. The main thing is to choose crumbly white potatoes and do not skimp on sour cream.

Sometimes rabbits (usually adults) have an unpleasant, specific odor. It’s easy to get rid of it if you marinate the carcass in advance in a liter of water with a tablespoon of 9% vinegar.

For the dish we need:

• 1.5 kg of potatoes;
• half a rabbit carcass (1 – 1.2 kg);
• onion - 1 pc.;
• young carrots – 2 pcs;
• 200 ml cream 35% fat;
• salt, pepper to taste;
• 60 g vegetable oil;
• water - 200 ml.

Let's get started!

1. We cut the rabbit into pieces. Peel the potatoes and cut into large slices. Cut the carrots into circles or strips.
2. Fry the onion, cut into half rings, in oil and place it on a separate dish.
3. We will also fry the rabbit and combine it with onions.
4. Place the meat and onions in a deep saucepan, add potatoes and carrots on top. Mix everything and add water.
5. Add cream on top and simmer everything, covering with a lid, over low heat for 40 - 50 minutes.

The water will evaporate slightly, and the creamy sauce will saturate the vegetables and impart a creamy taste to the meat. The dish turns out delicious! Serve it with herbs and fresh bread, and wash it down with hot tea with mint.

Cooking in a cauldron over a fire

Sometimes on forays out of town you want to get away from boring kebabs. This is completely understandable. Take a cauldron, a couple of kilograms of potatoes and a rabbit. Don't forget to grab a big bunch of greens, vegetables and a bottle of red wine - you'll need them. Rabbit meat, fried potatoes, smoke, good company - a day in nature will be magical!

In addition to rosemary, the ideal seasoning for rabbit meat is marjoram. It is fragrant, aromatic and spicy.

Required Ingredients:

• 2 kg of potatoes;
• rabbit carcass (1 – 1.2 kg);
• onion - 1 pc;
• young carrots – 2 pcs;
• sprig of rosemary;
• salt, pepper to taste;
• 60 g vegetable oil;
• water – 300 ml.

Cooking rabbit in a cauldron over a fire is quick and easy.

1. Heat the cauldron over the fire. Pour a drop of water onto the bottom and check: if the water sizzles, you can safely start cooking.
2. We cut the rabbit into large pieces, wash the potatoes and cut them into slices. In nature, you shouldn’t waste time peeling potatoes; just rinse them well with water, scrape them and cut them straight, “in their uniforms.”
3. Fry the rabbit at the bottom of a cauldron in vegetable oil, add onions and carrots, cut into thin slices. Add salt and pepper.
4. Cut the potatoes into large slices and add to the meat and vegetables. Fill everything with water and simmer until the meat is cooked.
5. At the very end of the process, add a sprig of rosemary. It will add a slight juniper flavor.

The dish will be thick, rich and very tasty. And how gently everything smells like smoke! Be sure to cut bread and vegetables for it and place bunches of greens on the table. We eat from camp bowls, scooping with deep spoons.

In a slow cooker

If you are a busy housewife, we suggest stewing the rabbit in a smart multicooker. In addition, it will have an unusual taste and will remind you of dishes cooked in a Russian oven. Stewed rabbit with potatoes in a slow cooker comes out very tender: the meat literally slides off the bone, and the potatoes melt in your mouth. You can also prepare the dish in advance using the “delayed start” mode.

Use the “Baking” mode – this will give the dish an appetizing golden brown crust.

For cooking we need:

• 1 kg of potatoes;
• a third of a rabbit carcass (1 – 1.2 kg);
• onion - 1 pc;
• young carrots – 2 pcs;
• 150 ml thick sour cream;
• salt, pepper to taste;
• 60 g vegetable oil;
• water - 150 ml.

We put on an apron and go into battle:

1. At the bottom of a multi-bowl, fry the rabbit with carrots and onions.
2. Add potatoes, cut into large cubes, fill everything with water and sour cream.
3. Add salt and pepper and turn on the multicooker to the “Stewing” or “Baking” mode for an hour.

We are waiting for the signal to finish cooking. Serve the rabbit with herbs and young cabbage salad with cucumber. You can serve homemade pickles or marinated mushrooms.

Stewed rabbit with potatoes in sour cream

Rabbit stewed with potatoes in sour cream claims the right to be called a standard dish. Ask any housewife how she will cook a rabbit, and she will answer - certainly, in sour cream. Even children will enjoy this tender second course. And since rabbit meat is a dietary meat, it will definitely appeal to everyone who is watching their figure.

To reduce calories, use 10% fat sour cream.

We will need:

• 2 kg of potatoes;
• rabbit carcass (1 – 1.2 kg);
• onion - 1 pc;
• carrots – 2 pcs;
• 200 g fresh sour cream;
• salt, pepper to taste;
• 60 g vegetable oil;
• water - 150 ml.

Let's get started:

1. Cut the rabbit into small pieces and fry with onions. Chop the potatoes and carrots into large cubes.
2. Combine the rabbit, potatoes and vegetables in a saucepan, add a little broth and generously pour in sour cream.
3. Simmer until the meat is cooked over low heat for 40 minutes.

Place the finished rabbit on a large dish, sprinkle with herbs and invite the household to a meal. Bon appetit.

How to cook in the oven

A cooked rabbit in the oven can hit guests in the heart. Not in all homes this dish is served even on the festive table. For special taste and sophistication, we suggest marinating the carcass in white table wine.

It is better to bake a rabbit in a baking oven - this way it turns out juicier.

Prepare:

• 2 kg of potatoes;
• rabbit carcass (1 – 1.2 kg);
• 300 ml dry white wine;
• a sprig of rosemary;
• salt, pepper to taste.

Let's begin the culinary magic:

1. We marinate the rabbit in white wine with a sprig of rosemary. The ideal time for marinating is several hours, during which the meat will have time to become saturated with the wine aroma, and the fibers will become soft and tender.
2. We put the marinated carcass in a sleeve and tie it tightly - we won’t let the aromatic juices leak out.
3. Bake first (10 minutes) at 250 degrees, and then reduce the heat and simmer at 160 degrees for 60 minutes.

Serve the whole carcass, placing it on a platter. We recommend supplementing the rabbit with boiled potatoes and herbs. Be sure to prepare a sauce from sour cream, herbs and a clove of garlic. We dip the meat into the sauce, eat some potatoes and understand - life is wonderful!

With added vegetables

During the vegetable season, it is easy to prepare a light, satisfying, but low-calorie stew with rabbit meat. Take any vegetables, as long as they are juicy and fresh.

Prepare:

• 0.8 kg potatoes;
• rabbit carcass (1 – 1.2 kg);
• 2 eggplants;
• 2 small zucchini;
• carrots;
• bulb;
• 2 ripe tomatoes;
• a pinch of marjoram;
• a large bunch of greenery;
• salt, pepper to taste.

Let's make a great dinner in just an hour:

1. Cut the rabbit into small pieces and fry with onion half rings.
2. Wash the vegetables, peel them, cut them into large cubes.
3. Add everything to the rabbit, salt and pepper and season with spices to taste.
4. Bring the dish to a boil, and then reduce the heat and simmer over low heat for 30 minutes. It is not advisable to simmer longer so that the vegetables do not fall apart. At the very end, add a lot of greens and simmer for a minute - one and a half.

Serve the stew with boiled potatoes, rice or pasta. Choose a side dish at your discretion; any goes well with the stew.

Rabbit stewed with potatoes and mushrooms

By adding mushrooms to the dish, you will delight everyone who loves to eat tasty and hearty food. The recipe is easy to prepare on a weekday or on holidays, when you want to treat yourself to non-trivial dishes. Choose any mushrooms - champignons, honey mushrooms, chanterelles. Frozen or fresh – it doesn’t matter much either.

For a mushroom flavor, just add a handful of chopped dried mushrooms to the dish, sprinkling them over the ingredients like a spice.

Required Ingredients:

• half a kilo of potatoes;
• rabbit carcass (1 – 1.2 kg);
• 500 g mushrooms;
• bulb;
• 150 g sour cream;
• a little vegetable oil for frying;
• a large bunch of greenery;
• salt, pepper to taste.

We will prepare like this:

1. Fry mushrooms with onions in a separate frying pan. It is important for us that all the water evaporates.
2. We chop the rabbit into pieces and fry it too.
3. Cut the potatoes into large slices.
4. Combine meat, potatoes and mushrooms. Pour sour cream over everything, add some salt and simmer under the lid over low heat for 45 minutes.

We determine the readiness of the dish by the condition of the rabbit meat - it should fall apart at the slightest touch with a fork. Serve the food in ceramic deep plates, generously sprinkled with herbs.

There are dozens of other ways to cook rabbit. It’s easy to stew it in tomato sauce, like chakhokhbili. It goes well with prunes, dried apricots and even pineapples. It is delicious with pasta, rice, and lentils. Experiment in the kitchen, don’t be afraid of bold combinations, and let your loved ones be well-fed and happy. Bon appetit!

Rabbit meat is also valuable because it does not accumulate herbicides, pesticides and other negative elements from the environment. Therefore, this meat is environmentally friendly. Rabbit is prepared in different ways, but stewed rabbit in a cauldron is probably the most dietary option for preparing it. The cauldron provides slow and comprehensive heat treatment of the meat, simmering it, which preserves all its beneficial properties, and also makes it soft and tender. Before cooking rabbit meat, it is better to marinate it. This preparation makes the meat softer, more aromatic, and imparts subtle interesting flavor notes. The young rabbit is soaked in whey or water. Sometimes a little apple cider vinegar or wine vinegar is added to eliminate odors. You can soak the rabbit in milk for several hours. There are recipes for marinating rabbit meat in white wine, olive oil and garlic. Rabbit stewed with vegetables in a cauldron loves the marinade, responds to its influence, and acquires various flavor shades. Moreover, the use of seasonings, spices and marinade is necessary if you are cooking a rabbit in a cauldron over a fire. Otherwise, the smell of smoke will be the main one in your dish.

Spices that go well with rabbit include bay leaf, salt, black pepper, onion, garlic, dill, parsley, celery, basil, cloves, cinnamon, rosemary, and lemon. The most common recipe for preparing this dish is rabbit in sour cream in a cauldron. This combination very successfully emphasizes the tenderness of this meat, making it juicy and very tasty. With its excellent combination with vegetables, rabbit has won the hearts and stomachs of many adherents of dietary and healthy eating. Rabbit in a cauldron with potatoes, as with other vegetables, is the leader in the list of the easiest and healthiest rabbit dishes. The simplest rabbit dishes in a cauldron involve a large amount of meat with a small addition of vegetables. They can be served with a side dish of potatoes, rice, etc. But there are also more complex dishes, for example, rabbit pilaf in a cauldron, which are prepared as independent and main dishes on the table. They are very nutritious and full of original taste and aroma.

Cooking rabbit in a cauldron is not difficult; it cooks quickly and always turns out very tasty. Prepare a rabbit in a cauldron for dinner for your family today. You can take the recipe from the website, or you can come up with it yourself, based on your own opinion. There is room for imagination here. Ready-made recipes suggest the direction of your efforts, and come up with the details yourself. The final result, taste and appearance of your rabbit in the cauldron will depend on this. Recipes with photos taken on the site will certainly help you choose a dish, but the result depends on your culinary experience.

A few tips for working with rabbit meat will hopefully tell you how to cook a rabbit in a cauldron:

When buying a rabbit, keep in mind that the carcass should be sold with ears or a tail; the seller also leaves fur and claws on the legs so that you have no doubt about who exactly you are buying;

Old rabbit takes longer to cook, its meat is tougher and slightly darker. Such meat must be marinated in water and vinegar;

For marinating, use more than just sour cream. For this you can also take milk, cream, white wine, citrus juice;

You need to chop the carcass carefully, with one blow, so as not to crush the bones, which are then difficult to remove from the meat;

Pieces of meat must first be fried over high heat. And the stewing process should take place at minimum heat to preserve the integrity of the meat fibers.

It is recommended to use it in the diet as often as possible; this product not only has wonderful taste, it also contains a large amount of useful vitamins and microelements and belongs to the dietary category of food.

The recipe for stewed rabbit with potatoes is simple and does not require special skills or scarce products. Using various marinades, you can change the taste by adding spices, wine, tomatoes or herbs from different national cuisines.

Rabbit meat is a dietary and healthy product

Rabbit meat has virtually no cholesterol or allergens; this property allows it to be used for children's menus. The ascorbic acid, lecithin, iron, manganese, fluorine and other beneficial substances contained in meat make it indispensable in restoring a weakened body after illness and surgery.

The easily digestible product does not put additional stress on the stomach and intestines and has a beneficial effect on the condition of blood vessels and cardiac activity.

For people suffering from digestive diseases, it is recommended not to pre-fry the rabbit and other vegetables, or use olive oil.

To reduce the calorie content of the dish, butter, full-fat sour cream and cream are not added to it.

Difficulty, cooking time

Stewing is one of the simplest ways of cooking. Even with the most basic method - cut all the ingredients into pieces, put them in a bowl, add water or broth, spices or seasonings - you get a delicious full meal.

Without soaking the rabbit meat, it will take 1-1.5 hours to prepare the dish. The stewing process does not require constant presence at the stove; you only need to stir the food a few times so that it does not burn to the bottom of the pan.

Food preparation

To make the dish tasty and the meat soft and tender, you need to choose and prepare the ingredients correctly.

The carcass of a young rabbit is prepared immediately, without additional processing; only a marinade of spices and herbs is used. An older one must first be soaked in water or another solution. Soaking helps get rid of excess odor and excess sweetness.

The animal carcass must be washed, poured with cold water, left for 30 minutes, then the water should be drained and a new portion poured in. This procedure will get rid of bitterness and unpleasant odor; repeat it 3-5 times, depending on the age of the animal.

To add aroma, tenderness and an unusual taste, the soaked carcass is marinated.

For the marinade, various herbs are used - dill, celery, parsley, basil. Add a few drops of lemon juice and 2-3 tablespoons of soy sauce to the mixture. Place the rabbit carcass in a container with seasonings, fill it with water so as to cover it completely. The residence time in the marinade is usually about 2 hours; some housewives leave the meat in the refrigerator overnight and cook it the next day.

The classic marinade recipe uses dry white or red wine, taken with water in a 1:2 ratio, and other spices are added to it.

Young rabbit meat has a sweetish taste; wine will give it a more refined note.

Soaking meat in kefir or whey will also help get rid of cloying.

Principles of cooking rabbit meat. Video:

How to cook stewed rabbit with potatoes?

Ingredients taken for meat pieces with a total weight of 1 kg:

1 kg of rabbit meat yields 6 servings. The nutritional value of the dish is 235 kcal/100 grams of product when using butter and sour cream. Without them, caloric content is reduced - 214 kcal/100 grams.

Step-by-step preparation in the photo:

1. Rinse the carcass, cut into portions, soak if necessary.
   
2. Prepare the marinade: crush the branches of dill, celery, basil, cilantro, parsley with your hands until juice forms. Place the herbs in a container, add lemon juice, soy sauce, add water and wine (optional), add meat. Leave for 2 hours.
   
3. Rub the marinated rabbit with a mixture of salt, pepper and Dijon mustard, fry in butter on both sides until golden brown, and place in a stew pan.
   
4. Wash and peel potatoes, onions, carrots.
5. Cut the onions and carrots into cubes, potatoes into large pieces, mix everything, add salt.
6. Place the vegetables in a saucepan with the meat, add 0.5 liters of warm water, bay leaf, allspice.
   
7. Cover with a lid, put on fire, bring to a boil.
8. Simmer over low heat for 60-80 minutes.
9. 20 minutes before the end of the process, pour in sour cream or cream. At the end of cooking, open the lid slightly to allow excess liquid to evaporate.
10. Serve the dish hot, garnish each serving with finely chopped fresh herbs.
    

A salad of fresh vegetables goes well with the prepared dish.

Cooking options

In addition to the main classic dish, there are many other recipes. They use cabbage, sour cream, mushrooms, and cheese. Heat treatment is carried out in a slow cooker, cauldron, using a baking sleeve.

Rabbit stewed with potatoes and cabbage

Before cooking, soak the meat in cold water to eliminate the specific smell. If the rabbit is young, there is no need to soak it. Fry chopped onion and carrots in a frying pan, add shredded cabbage, stir and fry again.

Separately, fry the pieces of meat in a frying pan until a crust appears. Place all the ingredients in a deep bowl, add peeled and cut potatoes into medium cubes, add water or broth and simmer until the vegetables and meat are cooked. At the end, add salt and spices and chopped herbs.

Rabbit with potatoes and sour cream

Peel and chop the onion, prepare a frying pan in advance and heat it, fry the onion until golden brown. Sprinkle pieces of medium-sized rabbit meat with salt and spices and fry.

Peel, wash and cut the potatoes into cubes. Place potatoes and meat on the onion, sprinkle salt and spices on top, then pour 1 cup of sour cream and water (1 to 1). Close the lid on top, wait until it boils and simmer for half an hour over low heat, do not stir.

Rabbit with mushrooms and potatoes

First you need to marinate the meat, to do this, sprinkle with salt, a few tablespoons of khmeli-suneli seasoning, as well as red and black pepper, pour over with vegetable oil. Squeeze orange juice on top. Mix the ingredients for marinating for several hours with onions.

At this time, wash the mushrooms, chop the garlic, mix and sprinkle with black pepper and salt. Top with vegetable oil. Leave for a little while to marinate. Peel the potatoes and onions. Heat a cauldron over a fire, add oil to it and fry the potatoes until a crust forms.

After this, fry the rabbit meat. Line the bottom of the cauldron with lard, lay the potatoes on top, and place the meat on the sides along with the onions. Place mushrooms on top. Cover and bake for 1.5-2 hours.

Rabbit with vegetables in a cauldron

First of all, you need to start cooking the meat, to do this, wash it and then cut it. Pour oil into a frying pan and fry the meat until golden brown. Place in a cauldron.

Peel the onion, wash and chop into medium-sized half rings. Grate the peeled carrots on a grater with a medium nozzle.

First fry the chopped onion, then add the carrots, stir and fry again. Combine the ingredients with the meat, sprinkle with spices, add bay leaf. Pour water, add salt and leave until boiling.

After this, transfer to low heat and simmer for 30 minutes. After the time has passed, combine the meat with the potatoes, which have previously been cut into cubes, and add a little water. Simmer until done.

Rabbit stewed with vegetables. Video:

Rabbit with potatoes and cheese

Before cooking, soak the rabbit meat for 8-10 minutes. After this, dry and fry until a crust forms on both sides. Transfer to a saucepan and add broth.

Separately, fry the chopped onion and carrots in a frying pan with oil until golden brown. Place the ingredients in a saucepan, add sour cream and soy sauce. Mix everything and leave to simmer for half an hour.

Continue cooking for 15 minutes over low heat. After the time has passed, mix the ingredients with potatoes and chopped garlic. Simmer the ingredients until the potatoes become soft. Before finishing, add grated cheese and stir.

Rabbit in a slow cooker

Divide the carcass into portions and place in a multicooker bowl. Chop the onion into half rings, mix with the meat, sprinkle salt and pepper on top, add bay leaf and spices. Mix the ingredients and combine with thick cream, or sour cream. Pour wine or water over the meat, cook the dish in a slow cooker in the “Stew” mode.

Video recipe:

Rabbit with potatoes in his sleeve

Rinse the meat under running water and chop into pieces, coat with mustard, sprinkle with salt and spices on top and leave to marinate for 3-4 hours. Then fry in a frying pan until golden brown. Mix the cooled meat with sour cream, as well as turmeric and dried garlic.

Cut the potatoes into pieces and add the onion, chopped into half rings and fried along with the carrots. Fill the baking sleeve with meat mixed with potatoes and tie the ends. Place all this on the prepared baking sheet and bake in the oven for 1 hour.

Tender meat with the aroma of herbs and spices and potatoes as a side dish will delight loved ones and guests at the festive table.

Video recipe:

Rabbit with potatoes is a win-win tandem that can be used in preparing various dishes. Both components retain their taste qualities during long-term heat treatment, go well with spices, sauces and vegetables, quickly absorb flavors, and from that, stews, roasts and soups will decorate everyday and festive tables.

Rabbit dishes with potatoes - recipes

Rabbit and potatoes are the base of a number of interesting dishes that use stewing or baking techniques in sauces with the addition of sour cream, wine, spices and herbs.

A rabbit in the oven in a sleeve with potatoes is the best option for those who are preparing a carcass for the first time. The sleeve protects dietary meat from drying out, creating the effect of a steam bath. As a result, it simmers in its own juice and turns out tender, and thanks to the spices, aromatic. Potatoes add satiety and eliminate the search for an additional side dish.

Ingredients:

• rabbit - 1.2 kg;
• potatoes - 4 pcs.;
• oil - 40 ml;
• rosemary sprig - 2 pcs.;
• ground black pepper - 5 g;
• clove of garlic - 4 pcs.

Cooking

1. Marinate the rabbit pieces in oil, garlic and spices for an hour.
2. Place the meat and potato slices in the sleeve.
3. Bake at 160 degrees for 2 hours.
4. To brown the baked rabbit with potatoes, cut the sleeve 10 minutes before the end.

Rabbit stewed in sour cream with potatoes is ideal for an everyday homemade meal. The dish is prepared easily and, even taking into account the minimum food composition, it turns out to be satisfying and not heavy for the stomach. The rabbit does not even need to be marinated: sour cream, in the process of stewing, will soften the meat fibers, and unpretentious seasonings will fill it with aromas.

Ingredients:

• rabbit - 650 g;
• potatoes - 4 pcs.;
• onions - 2 pcs.;
• sour cream - 350 ml;
• boiling water - 200 ml;
• dried basil - 10 g;
• ground black pepper - 5 g;
• oil - 60 ml.

Cooking

1. Combine the fried rabbit pieces with potatoes, onions, spices, sour cream and boiling water.
2. The rabbit in sour cream with potatoes is stewed under the lid for an hour.

Roast rabbit with potatoes in the oven is one of the traditional dinner dishes, loved by housewives for its simplicity and excellent results. The peculiarity is in the cooking technique: meat and vegetables are fried until golden brown and simmered in a minimal amount of broth, which allows the components to be saturated with juices, and the result will be baked and not waterlogged.

Ingredients:

• rabbit - 750 g;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• butter - 40 g;
• broth - 500 ml;
• tomato paste - 20 g;
• sour cream - 40 g;
• greens - 40 g.

Cooking

1. Fry the chicken pieces until golden brown.
2. Separately sweat potatoes, onions, carrots and greens.
3. Combine everything, add broth, sour cream, pasta and bake at 180 degrees for 90 minutes.

Rabbit and Potato Stew has fall-apart meat, juicy vegetables and a sauce tying it all together. In this case, the sauce should be thick, aromatic and not interrupt the components. Traditionally, white wine is used to stew rabbit meat, which emphasizes the delicate texture of rabbit meat and quickly compensates for lost moisture during cooking.

Ingredients:

• rabbit - 1.5 kg;
• potatoes - 6 pcs.;
• wine - 300 ml;
• broth - 800 ml;
• flour - 60 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• oil - 80 ml;
• black peppercorns - 8 pcs.;
• bay leaf - 2 pcs.;
• clove of garlic - 5 pcs.;
• tomato paste - 70 g.

Cooking

1. Dip the rabbit pieces in flour and fry.
2. Add potatoes, onions and carrots and fry for 10 more minutes.
3. Enter wine, broth, pasta, spices and spices.
4. Rabbit with potatoes languish under the lid for 2 hours.

Rabbit with mushrooms and potatoes is a classic combination that best reveals its taste when baked in the oven. This is a great Sunday dish, where you can not waste your energy on cooking, but put rabbit meat, potatoes and mushrooms on a baking sheet, sprinkle everything with wine and oil, and in an hour delight your family with a set meal.

Ingredients:

• rabbit - 1 kg;
• champignons - 300 g;
• potatoes - 5 pcs.;
• carrots - 4 pcs.;
• hot pepper - 2 pcs.;
• salt - 20 g;
• rosemary sprig - 1 pc.;
• oil - 60 ml;
• wine - 250 ml.

Cooking

1. Marinate the rabbit in salt for 15 minutes.
2. Arrange mushrooms, potatoes, peppers and carrots on a baking sheet. On top is meat.
3. Add rosemary, wine and oil.
4. Bake under foil at 180 degrees for 60 minutes.

In pursuit of fashion trends, many chefs forget about the original Russian dishes, which is. This is a nutritious and very tasty pie, where the layers of the filling are combined with each other and with rich dough. To make the kurnik juicy and soft, only raw ingredients are used as the filling.

Ingredients:

• rabbit (pulp) - 600 g;
• potatoes - 3 pcs.;
• onions - 2 pcs.;
• butter - 150 g;
• egg - 2 pcs.;
• flour - 950 g;
• water - 120 ml.

Cooking

1. From oil, water, eggs and flour, knead the dough.
2. Roll out into two unequal layers.
3. On the larger one, place the filling: rabbit, onion, potatoes.
4. Cover with a second layer of dough and bake at 180 degrees for 50 minutes.

Basically, the recipe for a rabbit with potatoes is associated with main courses. Although these same components are suitable for cooking soups. Thanks to lean rabbit meat, they are light and low-calorie, so they diversify the diet menu, adding vegetables, pasta or, as in this version, oatmeal for greater satiety.

Ingredients

• rabbit - 350 g;
• celery - 100 g;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• garlic clove - 2 pcs.;
• oatmeal - 80 g;
• leek stem - 1 pc.;
• water - 3 l.

Cooking

1. Boil rabbit meat with celery and garlic.
2. Separate the meat from the bones, strain the broth.
3. Put the meat and potatoes into the broth.
4. After 5 minutes, add carrots, leeks and cereal.
5. After 10, remove from the stove.

Rabbit with potatoes in a frying pan is a worthy alternative to the oven-baked option. The dish turns out juicy, ruddy, fragrant, tasty, and outperforms the latter in the speed of cooking. The only inconvenience is that the rabbit takes more time, so the components are fried in different frying pans and only then combined together.

Ingredients:

• rabbit - 450 g;
• potatoes - 5 pcs.;
• water - 200 ml;
• oil - 100 ml;
• soy sauce - 60 ml;
• ground pepper - 5 g;
• flour - 60 g.

Cooking

1. Rub the rabbit pieces with pepper, roll in flour and fry for 10 minutes.
2. Fry the potatoes separately.
3. Add to meat, water, soy sauce, spices and simmer for 20 minutes.
4. Put in the potatoes.
5. Fried rabbit with potatoes is cooked with tubers for 5 minutes and served.

With potatoes and sour cream - an interpretation of a Russian dish from the oven. The modern version is no worse than the old one: the oven provides uniform heating, the pot holds heat perfectly, and the sour cream sauce softens the meat. As a result, the food turns out to be juicy, baked and colorful in appearance, as it is served in the same dish.

Ingredients:

• rabbit - 1 kg;
• potatoes - 500 g;
• carrots - 3 pcs.;
• onions - 4 pcs.;
• sour cream - 600 g;
• clove of garlic - 5 pcs.;
• water - 300 ml.

Cooking

1. Fry the pieces of pulp.
2. Arrange in pots along with potatoes, garlic, onions and carrots.
3. Add sour cream and water.
4. Bake at 180 degrees for an hour.

A dish in which special attention is paid to the choice of utensils. So, true gourmets prefer to stew a rabbit exclusively in a cauldron, since its thick walls protect the meat from burning, which is an important point in the stewing technique, which excludes mixing of products during cooking.

Ingredients:

• rabbit meat - 700 g;
• spice mixture - 10 g;
• orange juice - 120 ml;
• potatoes - 6 pcs.;
• onions - 3 pcs.;
• water - 300 ml;
• tomato paste - 140 g;
• oil - 100 ml.

Cooking

1. Marinate the rabbit pieces in spices and juice for 2 hours.
2. Fry in a cauldron for 10 minutes.
3. Add onions and potatoes.
4. After 5 minutes, add tomato paste, water and simmer for 50 minutes.

With potatoes in a slow cooker refers to dishes that can be prepared without worries and hassle. This is the case when you don’t have to stand idle near the stove, but you can trust a modern gadget, brown the rabbit in the “Baking” mode and, setting the “Stew” mode for 2 hours, stop after an hour to throw potatoes.

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the demise of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article prohibiting the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , art. 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who do not produce products containing ethyl alcohol for the purpose of marketing."

Moonshine in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production for the purpose of selling moonshine, chacha, mulberry vodka, mash and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal purposes.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for the storage without the purpose of sale of apparatus * for its production.

Article 12.43 repeats this information practically word for word. “Production or purchase of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of devices for their production” in the Code of the Republic of Belarus on Administrative Offenses. Paragraph No. 1 states: “Production by individuals of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), as well as storage of devices * used for their manufacture - entails a warning or a fine of up to five basic units with confiscation of the indicated drinks, semi-finished products and devices.

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

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